A comprehensive investigation of the behaviour of phenolic compounds in legumes during domestic cooking and in vitro digestion.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2019.01.148
Abstract: Legumes represent staple foods rich in phenolic compounds, which are often consumed after soaking and boiling. This study determines the fate of phenolic compounds from six legumes varieties belonging to the species Lens culinaris Medik.,… read more here.
Keywords: vitro digestion; digestion; behaviour phenolic; comprehensive investigation ... See more keywords